Caramel Cashew Cookies

• 1 cup butter, softened
• 2 cups light-brown sugar (packed)
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups whole oats
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cups toffee bits
• 1 1 2/ cups toasted, salted cashew halves, chopped into small pieces

1. Preheat oven to 375. Butter a cookie sheet, set aside. In a food processor, grind oats until nearly flour, about 1 minute. Pour ground oats into a mixing bowl, add all-purpose flour, baking powder baking soda and salt. Whisk until well blended, set aside. In the bowl of an electric mixer, whip together butter and sugar until light and fluffy, about 3 - 4 minutes. Stir in eggs one at a time, add vanilla. Slowly stir in flour mixture until well combined. Mix in toffee bits and cashew pieces. round dough into cookie balls (about the size of a heaping tablespoon). Place on greased cookie sheet and bake 8 - 11 minutes (9 for softer; 11 for crispier). Allow to cool several minutes on cookie sheet before transferring to a wire cooling rack.

butter, lightbrown sugar, eggs, vanilla, oats, flour, baking powder, baking soda, salt, toffee bits, cashew halves

Taken from www.epicurious.com/recipes/member/views/caramel-cashew-cookies-52453001 (may not work)